Rhubarb Muffins

Rhubarb Muffins

This is a ad lib from The Best of the Best and More recipe for “Phantom Rhubarb Muffins”. In my humble opinion fat-free sour CREAM is an oxymoron and since I don’t bother with fat-free anything much I just substitute whatever yoghurt I happen to have on hand and they work out just fine.

Ingredients:

1/2 c. yoghurt (plain or any fruit flavour will do)
1/4 c. vegetable oil (or grapeseed, canola even olive oil would be fine)
1 large egg
1 1/3 c. flour
1 c diced rhubarb (I just used frozen in this one and let it thaw for a bit)
2/3 c. brown sugar
1/2 tsp baking soda
1/4 tsp salt

Brown Sugar Topping

1/4 c. brown sugar
1/4 c. chopped pecans (or nuts of your choice…I use ground pecans or almonds)
1/2 tsp cinnamon
2 tsp melted butter

Preheat oven to 350F.

Blend sugar, yoghurt, oil and egg in a large bowl and set aside. In a separate bowl stir the flower, soda and salt together and toss in the rhubarb. Add the dry ingredients to the wet ingredients and fold until just moistened (don’t over mix). The dough will be sticky, Fill 12 large muffin cups 2/3 full.

Combine the topping ingredients and sprinkle on the top of each muffin. Bake for 25-30 minutes.

These are super good and freeze well.



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